Update: I adjusted the measurements to get a bit less topping, however if you preferred the original topping recipe it is: 2 cups of almond flour, 1/4 teaspoon salt, 2 tablespoons maple syrup or honey, 1/4 cup olive oil or coconut oil, and 1 tablespoon vanilla extract I use a 9 x 9 inch, or 8 x 8 inch baking dish. Depending on your baking dish, you can lightly oil baking dish, totally optional. I don't oil my ceramic dish, and it works out fine.if your peaches are not large, I recommend going to 7 or 8 peaches. Make sure the peaches are ripe.I dice the peaches into bite size pieces, but feel free to slice them any size you prefer.Feel free to use an alternative grain free flour such as cashew flour or other ground nuts or seeds.You can also add 1/4 cup chopped walnuts to topping if you'd like a bit of a crunch to your topping.Note: I leave the skins on the peaches.
Servings: 8servings
Calories: 250kcal
Ingredients
Filling
6largepeachestrimmed and diced
2tablespoonsmaple syrup or honey
1 teaspoonlemon juice
pinchground cinnamonoptional
Topping
1 1/2cupsblanched almond flour
1/8teaspoonsalt
2tablespoonsmaple syrupor honey
3 tablespoonsolive oilor coconut oil
1/2tablespoonvanilla extract
Instructions
Preheat your oven to 325° F.
In a bowl, mix the filling ingredients with a fork or spoon.
Add the filling to a baking dish.
In another bowl, combine all the topping ingredients and mix the topping ingredients with a fork or your fingers until you have crumbly dough, or small clumps of dough, depending what you prefer.
Spread the topping evenly across the filling.
Bake for 40 minutes or until the topping turns brown.
Serve warm or cold, with yogurt, ice cream, or have on it's own. Store leftovers in the refrigerator for a week or so.